LEARN/CREATE (MT)

NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.

1:00 pm

Principles for Principals"Professional Development for Principals"
Professional development for principals is an important tool for reform. Principals learn that taking time for their own professional development is not taking time from their schools.G

2:00 pm

Economics Classroom, The: A Workshop for Grade 9-12 Teachers"Monetary and Fiscal Policy"
Learn how the government controls demand with fiscal policy - affecting tax and spending - and monetary policy - involving the Federal Reserve, interest rates, and the banking system. See how these policy tools are developed and how they work in practice. D

3:00 pm

Teaching Channel
Teaching Channel takes you inside America's K-12 classrooms with 5 short documentaries that showcase inspiring and effective teaching practices. Watch high-achievers excel in a mixed grade classroom. See how a teacher uses food coloring to mix up her math class. D

4:00 pm

Curiosity Quest"Orange Packing"
Join Joel on this tasty quest as he learns how Oranges are grown, sorted and packaged to be shipped across the world. Watch as Joel takes on the duty of orange picking with a 50 pound bag strapped to him. D

4:30 pm

Curiosity Quest"Gentle Giants Rescue"
Join Joel on this giant adventure as he visits the Gentle Giants Rescue and Adoptions to learn all about large-breed dogs. These dogs may tower over Joel, but they are full of kindness and sloppy kisses. D

5:00 pm

Seasons of Life"Childhood and Adolescence (Ages 6-20)"
This program examines the years before and during adolescence and the stressful task of molding an identity while the biological and social clocks are out of synch.G

6:00 pm

Mexico -- One Plate at a Time with Rick Bayless"Eat Like A Local In Los Cabos"
Ever travel to a tourist mecca and wonder what the locals eat? Rick does. So he joins his pal Hugo to find the best Mexican food in Los Cabos. Their first stop is at the municipal market in San Jose del Cabo for a quick mid-morning meal of sopes and beef soup. D

6:30 pm

Pati's Mexican Table"Middle Eastern Influences"
Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years. Pati will look at how and why they came to such a far-flung - but fascinating - country and what kind of legacy they've contributed. Recipes will include: Chicken with Tamarind, Apricots and Chipotle Sauce; White Rice with Fideos; Orange and Almond Flan; Cafe de Olla. D

7:00 pm

Mexico -- One Plate at a Time with Rick Bayless"Cooking In Wine Country"
Ever dream of owning a winery? Don and Tru Miller made their dreams come true 12 years ago when they built Adobe Guadalupe in the Valle de Guadalupe. Rick's dream of cooking in their stunning kitchen, with its handmade wood-fired oven, comes true this season when he cooks for the Millers and other local winemakers. Along the way, Rick shops for just-picked produce at the idyllic farm stand on the grounds of Mogor Baden Winery, artisanal cheeses at Rancho La Campana (a 100-year-old cheese cave) as well as for breads and olives at the charming Cremeria los Globos. D

7:30 pm

Pati's Mexican Table"Hibiscus Flower"
In Mexico, it's not uncommon to find both food and water deliciously flavored with hibiscus flowers. Commonly known as jamaica, they have an intensely herbal, fruity taste. Pati shows viewers where to buy these flowers and then shares recipes such as: Jamaica Water; Spinach Salad with Caramelized Pecans and Jamaica Vinaigrette; Steak Tacos with Jamaica and Jalapeno Syrup; Gourmet Jamaica Popsicles. D

8:00 pm

Mexico -- One Plate at a Time with Rick Bayless"Mexican Microbrews and Pub Fare"
Many of us experienced our first Mexican beer on a beach with a squeeze of lime. Now we're happy to see a beer revolution rumbling in the Baja peninsula. Rick takes us from the Tecate brewery, which started in 1944, to the Tijuana brewery, makers of several microbrews. D

8:30 pm

Pati's Mexican Table"Chorizo"
Who doesn't love sausage? Chorizo, the Mexican version, is a deep-burnt-reddish explosion of fresh, moist, exotically seasoned flavor. When it's fried, it becomes crisp and incredibly savory. This episode will explore the difference between Mexican chorizo sausage and its Spanish, Central American and South American cousins. D

9:00 pm

Mexico -- One Plate at a Time with Rick Bayless"Tijuana Round Table"
There's a long heritage of good food in Tijuana: It has an amazing taco culture and is the birthplace of the Caesar salad. Today, Tijuana boasts one of the top culinary schools in the country and some of the best chefs in Mexico. Rick and three fellow food lovers dine at the ultra-modern Mision 19 located in Mexico's newest Leed Gold Certified building. D

9:30 pm

Pati's Mexican Table"Foods of the Mexican Revolution"
If you're fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches and rustic bonfires? What might Pancho Villa or Emiliano Zapata have eaten? This episode looks at the culinary legacy of the Mexican Revolution, with recipes that include: Cowboy "Charro" Beans; Chilorio Burritas; Chunky Guacamole; Sweet Anise Rosquitas. D

10:00 pm

Mexico -- One Plate at a Time with Rick Bayless"Tijuana Taco Crawl"
People are passionate about their tacos in Tijuana. Ask any local and they'll tell you their favorite - complete with mouthwatering details. Three local Tijuana foodies take Rick on a taco "crawl" starting with arrachera (skirt steak) tacos at El Yaqui. D

10:30 pm

Pati's Mexican Table"Convent Food"
Aren't convents supposed to be austere, dull places? In Mexico, everything's a little more colorful - including the food of Catholic nuns. Delicious, labor-intensive mole is probably the most well-known food to come out of the convents, but Pati will explore some easier, but just as tasty recipes, including: Picadillo Empanadas of the Immaculate Conception; White Rice and Poblano Rajas Casserole; Almond and Porto Cake. D

11:00 pm

Mexico -- One Plate at a Time with Rick Bayless"Baja Beach House Cooking"
Rick introduces viewers to some of Los Cabos top chefs and their restaurants then cooks dinner for them at a luxurious beach house. Margarita Carrillo, chef/owner of Don Emiliano Restaurant in San Jose del Cabo, joins Rick to purchase the local cabrillo fish and to visit Tamarindo's Farm for organically grown produce. Rick makes a tamarind chile sauce to go with his fish and eggplant course. D

11:30 pm

Pati's Mexican Table"Wrapped Treats"
Mexicans have been wrapping and cooking their food in leaves for a long time, and this episode will look at the reasons why. Pati will also offer some shortcuts and tips for cooking wrapped foods in your own kitchen. Recipes will include: Pork Tenderloin in a Sweet Citrus Sauce; Baked Plantains; Blackberry and Pecan Tamales. D